Cauliflower and Broccoli Poriyal with Lentils and Coconut

by Sala @ Veggie Belly on October 4, 2010

A poriyal is a beautiful, simple way to enjoy fresh vegetables. This south Indian stir fry (kinda!) usually involves tempering mustard seeds, cumin seeds, chillies and or curry leaves and then adding chopped vegetables - quick, easy and healthy.

I like to add some split mung beans or moong dal to my poriyals for extra body and protein. I also leave the broccoli and cauliflower slightly undercooked so that they are a tad crunchy; over cooking fresh vegetables just doesnt let their flavor shine through. Serve this with rice and pineapple rasam or collard greens dal.

Bring 3 cups water to a boil in a pot. Add moong dal, turmeric and salt and let it boil till the lentils are cooked through but still holding their shape. Drain well.

Cut the broccoli and cauliflower into tiny florets as seen in the photos. Heat oil in a wok and add mustard seeds. When they splutter, add the dried red chillies, curry leaves, and asafoetida. Cook for about 30 seconds. Then add cauliflower, broccoli and salt. Cook on medium heat till the vegetables are cooked but still slightly crunchy. If needed, sprinkle some water while cooking the vegetables.

Looks delish – can’t wait to try it. But, what does the coconut add to the dish… Is it a flavor component? Texture? Is there anything I could replace it with if we had an allergy issue or should we just leave it out?